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Curried Rice with Yogurt

This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

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Preparation

Stir together coconut and 1/4 cup water in a bowl and let soak at room temperature until all of water is absorbed, about 1 hour.

Wash rice in several changes of cold water until water runs clear, then drain well in a sieve. Bring rice and 2 1/4 cups water to a boil in a 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff gently with a fork, then keep covered.

Recent Reviews

We just made this and it is an excellent side of rich, flavorful rice. It was light and spicy. I think we will make a red lentil dahl later to compliment it. We grated fresh coconut instead of reconstituting dried coconut. We used cayenne as the chile powder. The mustard, fenugreek, curry leaf hot oil addition at the end lends texture and an excellent finish.

vegreef from Kauai /

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This is a delicious recipe. I substituted about 3 cups of chopped chard for the cucumber and stir-fried the seeds and spices together before adding yogurt, to reduce the number of steps.